Herbed Chick Pea Patties (Ovo Lacto)

These chickpea patties sit somewhere between falafel and a veggie burger, but lighter than both. Canned garbanzo beans get processed smooth with egg whites, bread crumbs, powdered skim milk, Italian herbs, dry mustard, and Worcestershire sauce, then pan-fried into golden, crispy-edged patties.

The food processor does all the work. Everything goes in at once and gets blended until smooth, creating a thick batter that drops onto a hot nonstick griddle and holds its shape. No pre-cooking, no soaking dried beans, no deep frying.

Powdered skim milk is the unusual ingredient doing quiet work here. It adds protein that helps the patties brown and hold together, plus a subtle dairy richness without any liquid that would thin the batter.

Dry mustard and Worcestershire sauce push these past bland and into savory territory. Combined with the oregano, basil, and garlic powder, they give the patties enough seasoning to eat on their own or in a pita with tahini and vegetables.

Kitchen Tips

• Drain the canned chickpeas thoroughly. Excess liquid makes the batter too loose and the patties won’t hold their shape on the griddle.
• Use a nonstick surface. These patties have almost no fat in them and will stick to an ungreased regular pan.
• Cook on medium heat for even browning. High heat chars the outside before the center sets.
• Make 3-inch patties for the best ratio of crispy exterior to soft interior.

Variations

• Add a teaspoon of cumin and a pinch of cayenne for a more Middle Eastern falafel-style flavor.
• Serve in warm pita bread with tahini, diced tomatoes, and shredded lettuce.
• Fold in chopped fresh parsley or cilantro before cooking for a greener, fresher patty.